4-703.11(B); Priority; Dish machine is not sanitizing. Plate simulator indicated hottest temperature reached was 153F and 149F. Thermolabel did not turn black. After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. Robert was called to service the dish machine; or hot water booster. Sanitizer in the 3rd compartment of the sink will be used to sanitize wares & utensils until the dish machine is functioning properly. 4-501.114 Sanitizer in the towel bucket is too weak; barely detectable. Sanitizer; when first dispensed from the sink dispenser; is weak. Sanitizer in the 3rd compartment of the ware washing sink is at proper concentration. Maintain sanitizer at correct concentrations when being used to sanitize. -P Use test strips to check sanitizer concentration. Bucket was filled with sanitizer at proper concentration.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 4-903.11(A)(B) and (D) Utensils-Storing - pans stacked on the black shelving unit outside the walk-in cooler are very near the floorEquipment and utensils
4-903.11(A)(B) and (D) Utensils-Storing - pans stacked on the black shelving unit outside the walk-in cooler are very near the floor; where the bottom pans are exposed to debris or splash or contamination from the floor. (A) Cleaned EQUIPMENT and UTENSILS shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 6 inches above the floor. Manager removed the pans from the bottom shelf to be re-washed.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
notedCode 4-204.115 Rinse Gauge on the dish machine is not functioning. Have the rinse gauge replaced. Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the washCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-204.115 Rinse Gauge on the dish machine is not functioning. Have the rinse gauge replaced. Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash; rinse; and final rinse areas. -Pf Manager called Robert to service the machine and will request a replacement rinse gauge be installed.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 4-501.114 Sanitizer at the ware washing sink used to fill towel buckets is weakCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Sanitizer at the ware washing sink used to fill towel buckets is weak; barely detectable. Maintain sanitizer at correct concentrations when being used to sanitize. -P Dispenser in the mop sink; can wash is working and can be used for towels. Company was contacted for repair and is now scheduled for 8am tomorrow. . . . 4-602.11 (A) (5) Dish Machine is not functioning properly. Detergent is not dispensing. Bowls; wares; utensils are exiting the dishmachine heavily soiled; oily; covered in food residue. Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; at any time during the when contamination may have occurred. P. Dish machine repair was scheduled during inspection for tomorrow.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-501.12 Cutting Surfaces (C) Cutting Boards both on the salad refrigerator and along the line further down are not in cleanable condition. Top layer on the cutting boards are deteriorating. Intense cleaning or removal of the uncleanable portion is needed. Maintain cutting boards in clean and cleanable condition.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 4-602.13 Nonfood Contact Surfaces (C) Clean the walk in cooler door (primarily on the 2" side)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) Clean the walk in cooler door (primarily on the 2" side); the walk in freezer door and the back of the faucets for the food preparation sinks.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-501.115; Core; Dumpster is soiled/not clean; have dumpster replaced with a clean dumpster. Lids on the dumpster are open; close lids and doors. Maintain dumpster and enclosure clean.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
2-103.11 (A) - (P); Priority Foundation; Person In Charge Duty requires ensuring employees are adequately cooking food and monitoring food temperature with a thermometer is not being adequately addressed. PIC shall assure safe final cook temperatures are achieved and that employees are using the stem thermometer. We discussed safe food temperatures today and posting expected cook temperatures for employees to reference.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
notedCode 2-103.11(O) No supporting documentation is available for an Employee Health Policy or to notify employees of their requirement to report illnessPermits, training, and postings
2-103.11(O) No supporting documentation is available for an Employee Health Policy or to notify employees of their requirement to report illness; symptoms and exposure. Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure.-PF Today I provided posters with information and corrective actions to take; including exclusion of sick employees.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
3-302.11(A)(1) Portioned Raw Steak is stored inside the salad refrigerator on the shelf directly above the uncovered shredded lettuce. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw Beef was moved to designated refrigerated drawer under the grill.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
3-401.11 Raw Animal Foods - Cooking (P) (Pf) Chicken Breasts observed cooked to 144 degrees F and 141 degrees F for salad. Thermometer shall be used. Raw Chicken must be cooked to at least 165 degree F before serving. Chicken breasts were returned to the grill for continued cooking today with employee monitoring.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode 3-501.15 Cooling Methods (Pf) Chopped Egg is 56F in a sealed plastic containerFood temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Chopped Egg is 56F in a sealed plastic container; stacked inside the walk in cooler. Be mindful that the chopped egg is cooling. Lid was opened for venting and un-stacked to increase air flow.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Refrigerated Drawer Units below the grill are soiled on surfaces above uncovered food; visible when the drawers are opened. Cleaning is needed on surfaces above food inside the refrigerators. . . Walk in Cooler is spraying water from the fans and liquid / condensation is dripping from the light cover closest to the compressor. Repair is needed. Keep food protected from moisture and dripping liquid. Speed Rack of uncovered; cooling chicken wings were moved away the fans and dripping light cover and sheet pan added to the top of speed rack to serve as a minimal cover to catch or divert liquid spraying inside the walk in cooler. HVAC employee is onsight
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
notedCode 4-303.11 (A) (B) No detergent is available for employees to use to clean the sinks and preparation tables. Ware Washing Sink soapy water dispenser is not functioningCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-303.11 (A) (B) No detergent is available for employees to use to clean the sinks and preparation tables. Ware Washing Sink soapy water dispenser is not functioning; hose is emptyand detergent added to the watter. Contact EcoLab for repair of the sink dispenser. Ensure employees have detergent for cleaning surfaces. Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-501.115; Core; Dumpster is soiled/not clean; have dumpster replaced with a clean dumpster. Bag of trash is on the ground outside the dumpster. Miscellaneous loose trash items are on the ground. Maintain dumpster and enclosure clean.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
4-703.11(B); Priority; Dish machine in hot water sanitizing cycle but dish plate simulator ran several times and highest temperature reading 151F. Thermo-label Sticker ran with plate simulator and sticker never changed colors. After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. Company called to service dish machine; or hot water booster. Sanitizer filled in three compartment sink basin and educated to wash and rinse in dish machine and sanitize in three compartment sink until machine is serviced. 4-501.114; Priority; When testing sanitizer at three compartment sink; quaternary solution below 200ppm. Maintain sanitizer at correct concentrations when being used to sanitize food contact surfaces. Bottle changed during inspection; but solution not dispensing out enough. Solution manually mixed during visit and ensured over 200ppm and below 400ppm. 4-601.11(A);Priority Foundation; Several dip containers stacked in Cambro on clean dish rack with food residue left on the containers. Equipment food contact surfaces and utensils shall be clean to sight and touch. Items moved to dirty dish side of dish area.- CDI
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition; Date marking on portion containers of blue cheese in serving station with 4/10 date marking. Blue cheese and portion containers are refilled frequently. Date marking on blue cheese in walk-in cooler with newer date marking. Ensure when portion cups are moved from original container that the date marking matches main source; and not placed into older container. Date changed during inspection. No points deducted. All other date markings visible and within 7 days.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
3-304.14; Core; Several sanitizer buckets with 0 or very low ppm quaternary sanitizer solution. Wet wiping cloths shall be held in-between uses in a chemical sanitizer solution at correct concentration. Buckets replaced during inspection. Quat solution shall be 200-400ppm. Buckets replaced with new solution when replacing and adjusting three compartment sink sanitizer. Educated to fill three compartment sink with sanitizer and test solution then dip buckets into sink to fill cloth buckets used in the other areas of the kitchen to ensure solutions are at proper concentration.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-703.11(B); Priority; Dish machine in hot water sanitizing cycle but dish plate simulator ran several times and highest temperature reading 156F. After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. Facility has thermo-strips that change color and a strip was ran along with dish plate and strip also did not change color. Company called to service dish machine; or hot water booster. Sanitizer filled in three compartment sink basin and educated to wash and rinse in dish machine and sanitize in three compartment sink until machine is serviced. 4-601.11(A);Priority Foundation; Several clear containers stacked on clean dish shelf with sticker and sticker residue on the containers. Equipment food contact surfaces and utensils shall be clean to sight and touch. Items moved to dirty dish side of dish area.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-903.11(A); (B) and (D); Core; Plastic food containers and metal bowls are stacked together wet nested on clean dish shelf. Allow containers to air-dry before stacking together. Containers were moved during inspection.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
notedCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Shelving in make line cooler with raw items have food splatter along the bottom of the cooler and a couple of shelves in walk-in cooler with food debris buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently. Much improvement on non-food area cleaning. Continue working to clean and maintain these areas.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Portioned chicken wings in bags in container in bottom of make line cooler at 50-53F all dated with todays date. Chicken wings were cooked and cooled then portioned into bags. Manager stated employee has chicken wings out when portioning and also working the cook line and wings were out on the prep table during that time. Food shall be cooled using proper methods; arranging into smaller thinner portions; in rapid cooling equipment such as freezer or walk-in cooler loosely covered or uncovered if protected from overhead contamination. Educated employee and manager about better cooling methods when portioning chicken wings. Wings moved to metal sheet tray into walk-in freezer and cooler to 45-48F after 10 minutes.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-304.14; Core; Several sanitizer buckets with 0 or very low ppm quaternary sanitizer solution. Wet wiping cloths shall be held in-between uses in a chemical sanitizer solution at correct concentration. Buckets replaced during inspection. Quat solution shall be 200-400ppm.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Shelving in make line coolers and some shelving in walk-in cooler with black residue and food debris buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-202.13; Priority; Dish sprayer at dish machine hanging below rim of the sink. An air gap between the water supply inlet and the flood level rim of the fixture shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. Verification required for the sprayer.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
4-601.11 (A); Priority Foundation; Food Preparation Sink outside the walk-in cooler has a scale; unclean hardened film coating the interior sink basin. Use scrub pad or metal scrub with detergent to clean the sink after each use. Faucet also has a lot of unclean build-up. Employee obtained a metal scrub pad and soapy bucket and cleaned the sink. After cleaning and rinsing; apply sanitizer.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Top left refrigerated drawer in the low boy has meatballs at 44F and meat patties at 46F. Drawer is not closing properly. Monitor food temperature and have drawer repaired to close properly (or consider discontinuing use of this drawer). Meat ball; meat patties and pasta was taken to the walk-in cooler.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-304.14; Core; Soiled Wiping Cloths are stored along the cookline. Store wiping cloths in sanitizer.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-501.11; Core; Dish machine pre-wash hose hangs low and is wrapped in plastic wrap. Repair or replacement is needed to restore to good and cleanable condition.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-501.115; Core; Dumpster is soiled/not clean; have dumpster replaced with a clean dumpster. Ground around the dumpster is greasy; slippery; sticky; cleaning is needed. Bag of trash is on the ground. Maintain dumpster and enclosure clean.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; Restore lighting to 50 foot-candles across food preparation surfaces. Consider the Duke Energy program to convert lights to LED
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.